Japchae (Glass Noodle Stir Fry)

• Prep & Cook Time: 45-50minuntes
• 4 servings

Nutrition Info per serving

• Calories 388
• Fat 20 g
• Carbohydrates 40 g
• Sodium 1014 mg

Ingredients

• 6 dried shitake mushrooms, soaked
• ½ pound spinach
• 3 tbsps soy sauce
• 4 cloves of minced garlic
• 2 tbsps sugar
• 2 tbsps sesame seeds
• 1-2 tbsps toasted sesame oil
• ¼ pound thinly sliced beef
• 6 ounces dangmyeon (sweet potato or starch noodles)
• 2 ½ tbsps neutral oil
• 1 carrot, julienned
• 1 small white onion, diced
• 2 scallions, chopped

Preparation

1. Soak mushrooms for 20 minutes, then stem and slice caps.  In boiling water, blanch spinach for 45 seconds, then drain, let cool, and squeeze dry.  Coarsely chop.
2. Make the sauce by mixing soy, sugar, garlic, sesame oil and seeds.  Toss beef with 1 tbsp of sauce; toss mushrooms with 1 tbsp of sauce.  Put 2 tbsps of sauce in large bowl and reserve.
3. Cook noodles in a pan of boiling water until done, about 7-8 minutes.  Put in a strainer, sluice with cold water, and drain again.
4. Heat ½ tbsp oil over medium-high heat in large skillet, then stir fry noodles for 3 minutes.  Transfer to bowl with reserved sauce.
5. Heat part of neutral oil in the same pan and stir fry carrot, scallion, and onion until not quite soft, about 4 minutes.  Place in a bowl with noodles.
6. Heat remaining oil and saute beef and mushrooms until slightly browned for 3-4 minutes.  Place in a bowl with noodles and vegetables.  Add blanched spinach and toss well, incorporating and adding more sauce to taste.